The 8 best-dressed men of the week

Bar of the week: Clean Air Bar with Ketel One vodka

Every week, we scour the city to find the best bars our capital has to offer. Whether you're a cocktail kind of guy, or a man who enjoys a decent draft beer, there's a GQ-worthy drinking spot to suit every taste.

The 8 best-dressed men of the week

Bar of the week: Clean Air Bar with Ketel One vodka

Every week, we scour the city to find the best bars our capital has to offer. Whether you're a cocktail kind of guy, or a man who enjoys a decent draft beer, there's a GQ-worthy drinking spot to suit every taste.

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Watch Tess Ward cook you a delicious grilled sea bass

The combination of the crispy skinned fish and the fresh summer salad, laced with salty capers, crunchy smoked almonds and sweet shallots makes for a wonderfully light supper. I tend to us heritage tomatoes for colour and variation of taste, but you could use a mix of ripe cherry and plum tomatoes, if you prefer.

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Bar of the week: Clean Air Bar with Ketel One vodka

Every week, we scour the city to find the best bars our capital has to offer. Whether you're a cocktail kind of guy, or a man who enjoys a decent draft beer, there's a GQ-worthy drinking spot to suit every taste.

ByGQ

500g mixed variety tomatoes

1/4 cup smoked almonds, coarsely chopped

1 small finely chopped shallot

2 tbs. small capers, rinsed and roughly chopped

1 tbs. lemon juice

½ tsp smoked paprika

1 tsp. maple syrup

3 tbs. olive oil

a small handful fresh parsley

sea salt and freshly ground black pepper

2 fillets sea bass

Method

Before you start cooking, get everything prepared.

Trim each sea bass fillet so they are both the same shape, then score the skin, cutting into the flesh slightly, 5 or 6 times at about 1cm intervals. Set aside.

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Slice the tomatoes into disks and wedges. Different sizes and shapes are nice for variation. Add the extra virgin olive oil, maple syrup, lemon juice and paprika to a bowl mix and season to taste.

Add the shallot, capers, chopped tomatoes, half the almonds and ¾ of the parsley. Mix the salad.

Season the fish with a little salt and pepper just before cooking. Heat the frying pan until very hot, then add 2 tbsp oil. Lay the fish fillets in the pan, skin-side down. As soon as it goes in, press each fillet down with your fingers or a fish slice to stop it from curling up.

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Divide the tomato salad between two plates. Place each fillet over each salad and finally top with the remaining parsley and almonds to garnish.

TIP : It is an important to make sure that the fish has been scaled properly before cooking. Ask your fishmonger to scale the fish for you and, when you get the fish home, wipe the skin with a piece of kitchen paper to get rid of any stray scales that may be clinging on